Egg tarts, Chinese dough fritters, puff pastry among worst artificial trans fat offenders in Hong Kong
- Centre for Food Safety finds six out of 149 food samples contain levels of artificial trans fat exceeding WHO guidelines
- Growing evidence indicates ingredient linked to increased risk of heart disease, third-leading cause of death in Hong Kong
Egg tarts, Chinese dough fritters and puff pastry contain some of the highest levels of artificial trans fat out of nearly 150 samples tested, Hong Kong’s food safety regulator has said ahead of next month’s ban on the ingredient that increases the risk of heart disease.
The Centre for Food Safety on Thursday said the tests found six out of 149 food samples contained levels of artificial trans fat that exceeded World Health Organization (WHO) guidelines, which state the ingredient should not make up more than 2 grams per 100 grams of total fat in food.
The tests, conducted between November 2021 and July 2022, found more than 2 per cent of artificial trans fat in six samples of egg tarts, Chinese dough fritters, puff pastry crust in soup, fried bean curd rolls and a hotpot soup base.
The centre found that two samples of puff pastry crust in soup produced by the same catering chain contained 6.7 grams of artificial trans fat per 100 grams of fat.
Ray Hung Chi-tat, a senior chemist at the watchdog, said the use of partially hydrogenated oil might be responsible for the high levels of artificial trans fat in the egg tart and puff pastry samples. Deep frying or reheating might have led to the artificial trans fat levels in the samples of fried bean curd roll and hotpot soup base, he added.
“If we remove problematic ingredients from the source, we can ensure consumer health,” Hung said.
But the centre noted the results marked a significant improvement over the results of a similar study carried out in 2019, which found excessive artificial trans fat in a quarter of the samples tested.
